I started making fudge for friends, coworkers, neighbors and relatives in Christmas 2003. At first I only made chocolate fudge but got a little more creative and successfully made a good batch of Peppermint Fudge. It has become an annual treat, is fun to make, and fun to give.

What You’ll Need

• 1 8×8x2 inch square pan
• 2-quart double boiler saucepans
• 6oz. of Andes Peppermint Crunch Baking Chips - offered seasonally
• 12oz. of white chocolate chips
• 1 can (14oz.) of sweetened condensed milk
• 1 teaspoon of peppermint extract
• ¼ cup of crushed peppermint candies

Fill the bottom saucepan halfway with water and place on stove, low heat. Put the white chocolate chips and baking chips in the top sauce pan and place on top the bottom saucepan. The steam from the boiling water underneath is what will melt the chocolate and prevent it from getting chunky. When melted, stir in the sweetened condensed milk and the peppermint extract. Continue stirring until creamy and spread evenly into the square pan. Sprinkle the crushed peppermint candies on top and place fudge in refrigerator for two hours. If you need it to harden in a hurry, place in freezer for 30 minutes.

There is an alternative way to make this fudge if you cannot find the Andes Peppermint Crunch Baking Chips, as they’re seasonal and hard-to-find. Instead, use 18oz. of white chocolate chips and make recipe as directed. Mix the crushed peppermint candies in with the white chocolate chip mixture before adding fudge to square pan. You’ll have to have about ½ a cup’s worth of crushed peppermint candies to use within the mixture and to sprinkle on top.

To make chocolate fudge, the recipe is the same except you’ll use 18oz of semi-sweet chocolate chips instead of white, vanilla extract instead of peppermint, and no crushed peppermint candies.